THE MAN WHO ATE EVERYTHING was the winner of The Guild of Food Writers Book of the Year and was a bestseller in the UK and US.

Presents a collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. This book gives the author's views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. It offers an argument for the pleasures of good food and a hearty appetite.

Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; why chopping onions makes you cry; and about the health benefits of chocolate and alcohol.

Aims to give confidence to the ordinary home cook by providing hundreds of recipes and menus and by encouraging the reader to see cooking in context and, most importantly, to acquire a real understanding. Coverage includes kitchen basics, children's food, everyday cooking, weekend lunch and the last minute dinner party.

This revised version of Delia Smith's Complete Cookery Course offers recipes and instructions that are clear, comprehensive and pretty near infallible. The text is updated to reflect the eating habits of the 1990s and is accompanied by a wide range of illustrations.